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Parippu vada in the Beach |
Ingredients
Chana daal (Split Bengal gram/Kadala parippu) - 2 cups
Onion – 1 big
3 Chopped Green chillies
Crushed Ginger – 1-2 spoon
3 Chopped Green chillies
Crushed Ginger – 1-2 spoon
Fennel seeds – ¼ spoon
Curry leaves – 2-3 stems
Kayam (Asafetida) – ⅛ tsp
Salt
Oil
Instructions
Soak chana daal in water for 2 hours and then drain the water completely. Make sure that the water is dried well, pat dry the daal with a clean kitchen towel. Crush the soaked and drained daal, just run it in a mixer grinder for a few seconds. Make sure you do not grind it to a smooth paste. Add all ingredients except oil to the crushed daal and mix it together.
Make small balls with the daal mix. Heat oil on a deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and fry. Fry till the vadas become golden brown. Drain excess oil. Voila!
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